Table olives are prepared from the sound fruits of varieties of the cultivated olive tree (
L.) that are chosen for their production of olives whose volume, shape, flesh-to-stone ratio, fine flesh, taste, firmness and ease of detachment from the stone make them particularly suitable for processing. The world production in the crop year 2006/2007 is estimated at 1.8 million tons of table olives and in the last fifteen years it has constantly increased. Most of the Slovenian Istria table olive production is based on a modification of the Spanish style. Results of qualitative and quantitative sensory assessments of two olive cultivars, ‘Storta’ and ‘Istrska belica’, are presented. Sensory characteristics were determined after four and six months of fermentation. Texture differences between the two production systems were revealed. Significant decrease in hardness was determined after six months of fermentation with initial alkaline treatment. The effect of cultivar type was also evident. After four and six months, the bitterness of table olives produced by the traditional technology decreased and the olives were appropriate for consumption.
(1987): Table olives CODEX STAN 66-1981 (Rev. 1-1987).
EC (2002): Commission Regulation No 796/2002, Annex XII. Organoleptic assessment of virgin olive oils.
EU (2005): International Agreement on Olive Oil and Table olives. Official Journal of the European Union, 19.11.2005 L 302/47; Information concerning the entry into force of the International Agreement on Olive Oil and Table olives. Official Journal of the European Union, 4.8.2006 C 182/1.
IOC (2004): Trade standard applying to table olives, COI/OT/NC No. 1. www.internationaloliveoil.org.
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2021 Volume 50
Magyar Tudományos Akadémia
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